期刊
FOOD CHEMISTRY
卷 124, 期 3, 页码 816-821出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.002
关键词
Durum wheat; Pasta; Glutenin; Starch; Starch digestibility; Glycaemic index
资金
- Primary Industries Innovation Centre
Pasta was prepared with modifications designed to alter its rate of digestion, including altering the ratio of A- to B-granules, incorporating higher amylose content, and varying the glutenin:gliadin ratio and HMW:LMW glutenin subunit ratio. The effects of these modifications were investigated using an in vitro hydrolysis method. A significant reduction in parameters related to glycaemic index was established for high amylose pastas and pastas with 40% B-granule composition, while most other modifications increased the rate of starch hydrolysis. All effects observed were small in comparison to the effect on glycaemic index previously obtained by addition of soluble fibres. (C) 2010 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据